Just joined the Forum today after reading numerous posts and successfully implementing all I have learned from the great posters on this site. My name is Mike and I'm 40 years old, and an attorney from White Plains, New York. White Plains is a northern subburb of New York City. A place mostly devoid of good BBQ. I love grilling and recently have stepped up my game to smoking the true BBQ. On my Weber Sliver C grill I've added a smoke box and managed to deliver some excellent pulled pork (hickory smoked) for some BBQs and turkey breast (sugar maple smoked) for Thanksgiving. However, everyone tells me that charcoal is the best way to go. I purchased a Brinkmann Verticle charcoal smoker (2 Door) and I'm ready to go. From reading the forums, I quickly learned that the charcoal bowl that comes with the smoker is virtually usesless. As recommended, I bought a stainelss steel square wok from Home Goods (it fits perfectly in the runners for the smoker) and the first results were fantastic. A little experimentation will be needed to keep temperature even, but overall thanks for the advice. Believe it or not my first experiment was a 5.75 lb brisket, and the results were great. I must reiterate how great this forum is and how willing everyone is to help out. I look forward to sharing my own experiences with you and to learning a lot. Thanks again.